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Pembrokeshire Fish Week 26 May – June 2 2001

Editorial by Sarah Hoss, April 2001 For Pembrokeshire County Council


Index: Part 1

Little Fishy on a little Dishy…… Guide to what to buy and where to buy it

Part 2

Echoes of Pembrokeshire’s Past: compass net fishing Unique testimony from heritage fishermen

Part 3

Echoes of Pembrokeshire’s Past: Herrings for tea Glory days at Milford

Part 4

She Sells Sea Shells On the Sea Shore Well, boys from Saundersfoot supply Korean market with Welsh Whelks!

Part 5

Fishing For Fish Week Guide to where to fish in Pembrokeshire

Part 6

Managing Natural Resources Fisheries enhancement Projects Up-to-date info from the Environment Agency

Additional info

websites Note about the author Foot and mouth info

Part 1 Fish week info pack: (editorial draft for Pembs County Council)


By Sarah Hoss Little fishy on a little dishy……… Crabs, lobsters, herrings, mackerel, cod, bass, salmon, sewin, scallops, oysters and much, much more…….. there’s a fabulous range of fresh seafood available from Pembrokeshire’s shores, good food lovers will tell you. Fish is fashionable again. TV chefs extol its virtues, it’s easy to cook, nutritious and arguably the ultimate free range, organic produce. Yet as consumers we’re more likely to eat Pembrokeshire fish on holiday on the continent than we are in Wales. Pembrokeshire Fish Week aims to reverse this trend. Why don’t we do more to enjoy the fruits from our own seas and support an industry right on our doorstep? Good question, say fishermen and chefs alike. “We love putting local fish on the menu,” says Gianni Dilorenzo, proprietor at the Wolfe restaurant at Wolfscastle, “we use a local supplier based at Milford and it’s consistently of a high quality”. It’s true that restaurateurs are much more aware of using local produce these days: “We get crabs and lobsters from Porthgain, Fishguard and St David’s and fresh fish is delivered to the kitchen door,” says Gianni. A quick glance in the history books reveals that Pembrokeshire’s fine fish has been celebrated since the Viking and Roman times. Indeed, it is believed the Vikings came to Pembrokeshire and recognised good fishing grounds from experience! Viking place names such as ‘Goodwick’ hark back to that era. So fishing is an important aspect in the development of Pembrokeshire as one of the country’s most beautiful and fruitful natural assets, and not surprisingly, local chefs like to make full use of what’s on offer: “We pride ourselves on offering a range of local fresh fish on a daily basis,” says Haverfordwest restaurateur John Gatesby at The George’s “and sometimes that includes some I’ve caught myself, it’s a perk of the job! “Each day we have a ‘special’ according to what’s in season, along with our regular dishes such as crab, plaice, halibut and seafood chowder.” But it’s not just about the eating! Dig a little deeper and you will find that fish and fishing have influenced the whole atmosphere of the area and contributed to not just putting food on the table, but also provided a wonderful cultural heritage that continues to flourish despite the changing fortunes of the British fishing industry following the introduction of the European Community quota system. These days the majority of fishing trawlers are continental-registered and their catch, while being landed in Milford, is taken straight to markets overseas.


Some would argue that popularising fish into a cheap ‘fast food’ has changed its image so that consumers expect it to be available, neatly packed, at a very low price, from frozen ready meals, to the hurried prawn sandwich bought at a supermarket for lunch. Indeed, in recent years that has been Britain’s biggest-selling sandwich! Others would say it’s about diversity and offering a range of products, but we perhaps forget that the best of Pembrokeshire’s fish such as lobster and sea bass may well be on sale at top prices in swanky London restaurants as well as overseas, while locally they are not really celebrated as a premium product. The fresh/frozen debate is not a simple one. The availability of frozen fish at cheap prices has done much to popularise it, but perhaps at the cost of a generation growing up unable to prepare wet fish for themselves. In Pembrokeshire it is quite easy to buy locally landed fish. And suppliers are happy to do much of the preparation for the consumer – and deliver it too! Best of all is to have access to really fresh fish and store in the freezer, ready for when it is required. Good quality fish is really easy to cook, needing minimum fuss and cooking time to let the natural flavour come through. “It’s all cleaned and filleted or prepared however you want it,” says Chris Davies of Walter Davies and Sons, Milford Docks. Ok, so you really want to try the Pembrokeshire fish experience? Where do you start? For a real taste of Pembrokeshire, why not keep it simple, with fish and chips from a local chippy. It’s fair to say that some chip shops buy frozen fish. But the point about frozen fish is that as long as it is frozen soon after catching it will be preserved very well. Some fish and chip shops do serve fresh local fish as much as they can, such as the Kilgetty Fish and Chip shop, where fresh cod, haddock and plaice is served. “We like to use fresh fish, we feel that it retains its juices better, and my husband’s quite happy to do all the filleting!” says Elaine Manuel at Kilgetty, “As for the chips, a local farmer supplies our potatoes so it’s a real local taste”. “People are turning to fish again,” says Tessa Holland, at Pembroke Sea wholesalers, “it’s a healthy option, and seasonality makes it special. For example, Tenby Plaice and of course the wonderful wild sewin.” Once you really have a taste for fish, there’s nothing better than buying fresh and cooking at home. While many wholesalers supply the overseas market, there is plenty available for local purchase. For example, there’s an excellent fish stall at Tenby market. Mf. “We sell a lot of local fish from our shop in Milford docks”, continues Chris Davies, “and the market’s definitely growing. Obviously Milford’s not as busy as it was, we buy from all over the world, but most of what we sell is still landed at Milford.


“Locally we get skate, cod, Dover sole, pollack, turbot, brill and of course, sea bass”. Dougie Smith is also based at Milford, supplying restaurants and the householder. “Restaurants demand good quality and these days the best doesn’t go straight to the continent, we are developing a home market,” says Dougie. Although most fish and shellfish come from larger suppliers, there are still a number of small-scale producers such as one-man operations potting for lobster or crab, and supplying superb game fish for local chefs. End, part 1


Part 2 By Sarah Hoss Echoes of Pembrokeshire’s past: Compass Net Fishing Fishing for pleasure can be such a romantic affair. We have perhaps forgotten that local fishing methods were relied upon to provide an income and put food on the table of families living at the mercy of Mother Nature and the elements. However, some of those practises survive and supply fish, despite the advent of modern fishing methods. Compass net fishing is one of these. Although it’s fast becoming a museum attraction, a small band of Pembrokeshire men still practise the art, for the sake of keeping it alive and for their own pleasure. If you are ever lucky enough to spot one of them working you’ll be watching a piece of history which connects them with their past and reminds them of the toils of their forefathers. They’re a rare sight. So how has it managed to survive? “It’s the memories we have, coupled with the tranquillity of the river that keeps us going,” explains Hook compass net fisherman Jim Richards, “The catching is a bonus, but it’s being there, and experiencing something which is in the blood and the hope that it will continue after you’ve gone. “I started going fishing with my father when I was seven and went back to it at 17 and once I had a taste for it and liked the solitude; the sights and sounds of the river, I’ve just continued since then. “I finally took my father’s licence on when I was about 38 and intend to keep going until my last days.” What is compass net fishing? you may ask. The name comes from the type of net used, which it is hand-knotted and strung between two 20-feet long wooden poles hinged together at one end, resembling a huge draughtsman’s compass with the net in the middle. The wooden poles are hewn from local larch, spotted in the forest and harvested for the job. They are then buried for many years in the salty mud of the river to season them. Fishermen use small wooden rowing boats, traditionally waterproofed with molten black tar, although this method is very rare these days, since the old methods have by and large given way to the fibreglass alternative! Compass net fishing was introduced to the fishermen of Llangwm and Hook villages on the Cleddau in the early 1800s by two miners who brought their methods from Mf/


Gloucester when they arrived in Pembrokeshire to work in Landshipping colliery. Ormond and Edwards have two fishing stakes on the eastern Cleddau named after them commemorating their fascinating contribution to the Welsh fishing industry. The method used remains quite a mystery, even to the locals. In keeping with other heritage fishermen, they fear their way of life will gradually disappear as regulations restrict their licences and the length of their fishing season. To meet them is to realise the river seems to flow through their veins. Their methods have never been written down, but are learned by being on the river, usually from childhood. The oldest fisherman is now in his 80’s, and he’s one of just eight still licensed in the country. There are younger men trying to preserve it, men who would have first met the senior members of the group as boys. Alun Lewis began that way, learning much from older members of his family during his Llangwm childhood. Alun has continued to fish this way every season: “it’s a lovely way to spend a few hours and is about much more than just catching fish,” says Alun, “I’ve learned so much about the river by being out there, it’s something people miss in today’s fast pace of life. You can’t hurry it!” So what exactly is the method? Alun explains: “To begin to fish, we need to anchor the boat across the flow of the tide. This is done by attaching a warp (long rope) to a stake fixed on one side of the river and anchoring the rope to the opposite side. “I then position the boat on the warp and open the poles, like opening a draughtsman’s compass. The net is attached to the poles so that when in the water, it forms a funnel under the boat. The poles are held open by securing a spreader pole between them. I then check the depth and flow of the tide. “If the water is too deep, or the flow too strong, and I attempted to lower the end of the poles to the riverbed the force of the tide would overturn the boat and I’d be thrown into the water into the net and I’d be lucky to escape with my life. “As the tide drops, the poles are raised so that I can slide the boat across the warp into slightly deeper water aiming to be in the centre of the channel at low water. “The net attached to the wooden poles is lowered into the water. Fish swept in by the tide simply swim in and are caught. We detect their movement against the net by three strings or ‘feelers’, which run from the net and are loosely held onto. At the sign of a catch, the poles are pulled up and the net hauled aboard. If I’m lucky, there’s nothing I like better than preparing my own catch for the table and then cooking it by my own special recipe using three simple ingredients - fish, foil and fire.” On a good day during the fishing season there will be fresh fish for tea and maybe Mf./


some for sale to local chefs. On a bad day, while the nets will be empty, the fisherman will have had the pleasure of three hours of peace and solitude away from the rush of everyday life, with just the river and wildlife for company. If you don’t catch sight of the compass netsmen on the river, Scolton Manor museum has an excellent exhibition on the subject, including a replica boat and they also show a film made in the 1970s that captured all of the men fishing at that time. Alun Lewis still uses a traditional tarred Llangwm boat, which has been passed down through several generations. Like his forefathers, Alun hopes to pass on the knowledge to his sons as they grow up. Otherwise another fishing tradition stands to be lost forever. How to find out more: Read the tourist information board at Landshipping slipway Visit Scolton Manor Museum The compass netsmen are licensed to fish from June 1 and September 1, Mondays 12 noon until Saturdays 6am. They can be seen from 2 ½ hours before low water on tides ranging above 6.3m at Little Milford on the Western Cleddau and upstream of Landshipping on the Eastern Cleddau. End. Part 2


Part 3 Fish week info pack: (editorial draft for Pembs County Council) By Sarah Hoss Echoes of Pembrokeshire’s past: Herrings for tea! Oily fish have long been prized for their health-giving properties, and yet herrings and mackerel are often viewed as a humble fish, worthy of using just as bait to catch a more highly-prized fish. But herrings and mackerel have a long and proud history in the development of Pembrokeshire as a centre for the fishing industry. “In its heyday there was a tremendous market in local herrings,” remembers Roy Jones, whose family fish wholesalers celebrated its centenary in Milford 10 years ago. “When Norwegian fish came on the market they took over from us, they have the larger type of herring which has a bigger market, but 20 years ago you could sell five tons of herrings no problem!” Roy’s dad set up ‘Jones and Hughes’, Milford Dock’s oldest firm. The business was later taken on by Walter Davies and Sons and Roy still works there despite being a sprightly 72 years old. Herrings are a migratory fish, traditionally caught in large numbers between April and October. The herring and mackerel trade grew dramatically in the early part of the 20th century, so that by 1910 Milford was the fifth biggest port in the UK. A plentiful supply of fish brought prosperity to Milford, as had whalers in their time. “I remember when there were six trains a day”, says Roy, “with 20 and 30 carriages, taking fish to all parts of the country, from Newcastle to the West Country. Many went to Billingsgate market and the shellfish went over to France.” Methods of preserving were soon supplemented by packing in ice once an ice plant was established, although before that ice was transported to Wales from Norway for the fishing trade. Milford drifters, and later, trawlers, followed shoals of herrings and mackerel, turning fishing into big business in Pembrokeshire. Fishguard prospered on herrings, having facilities for curing herrings that were exported as far as the Mediterranean and created employment in the town. At one time there were also little boats fishing for herrings all over the county. Older fishermen will tell of wooden boats so laden with herrings that the water would be up to the gunwales and hardly visible under the weight of fish. Mf/


These catches brought in high prices on a good day, but it was hard, physical work. While the men would go out to catch them, it was the women who would be picking out the slippery, shiny harvest from cold, heavy nets when the boats were landed on the shore. The fishing village of Llangwm still conjures up these memories for some, although this heritage is often unknown to people living there now and the stories of fisherwomen walking long distances to local markets to sell their wares have in the main been consigned to history. What was once a staple is rarely served these days. So what about the eating? Herrings were traditionally coated in oatmeal and cooked in bacon fat. They can be cooked cleaned and whole or de-boned as much as possible before cooking. The roes are delicious grilled or fried in butter, or try dipped in beaten egg and fine breadcrumbs and shallow fried in oil until golden. Smoking was a method of preserving, but a wonderful side effect was the lovely smoky flavour imparted during the process. Kippers are still available, but people often make the mistake of re-cooking kippers, when all they need is to be stood in a jug, pour boiling water over them and steep for a couple of minutes. Serve with unsalted butter or a poached egg. Perfect! Herrings are also delicious ‘soused’. Cooking herring fillets in equal parts of malt vinegar and water makes the traditional soused herrings. Modern recipes suggest using dry white wine and white wine vinegar or cider and cider vinegar for a milder taste. It’s hard to understand what has really happened to the herring industry. Scientists now believe herrings caught off Pembrokeshire’s coast don’t migrate far after all, but stay in local waters. The quantity has declined dramatically, but in any case, they are no longer sought in great quantities because the demand for them just isn’t there any more. “This year some have been caught, but we had a job selling them,” confesses Roy Jones. To find out more: Visit the Milford Haven museum in the docks. Check with local fish suppliers of locally caught herring when available.

End. Part 3


Part 4 Fish week info pack: (editorial draft for Pembs County Council) By Sarah Hoss She Sells Sea Shells on the Sea Shore……… Richard Fenton noted many details of Pembrokeshire life in his 18th century book ‘An Historical Tour Through Pembrokeshire’. In it, he describes how: ‘the coast of Pembrokeshire is famous for its shell-fish of every kind, particularly oysters, yet there are inexhaustible beds productive of a species of the latter, whose superior excellence is universally admitted and supplying them in such abundance, as to render them a very cheap luxury’. These days, much of the trade in shellfish is overseas, where Welsh produce commands a good price. Lobster, crab and mussels are consumed, but the whelk has yet to appear on local menus. Whelks look like large snails. They are harvested from the seabed by using strings of pots, lowered where whelks are believed to be lurking. Once processes, they head straight for the Far East, where there is a huge market in Korea and Japan. About 12 boats regularly fish out of Saundersfoot and the catch is cooked and processed at Newquay. “It’s a good fishery which hasn’t been going for long,” says whelk fisherman Richard Groater, “you can buy them in tubs at the seaside, but you either love them or hate them!” Richard insists he’s tasted them, but he doesn’t see them becoming popular in Wales. Fellow fisherman Simon Coll agrees: “They’re a bit of an acquired taste, but if people knew that in Korea they’re eaten as an aphrodisiac perhaps they’d catch on!” There’s no sign as yet that the Pembrokeshire whelk is about to take over from the oyster as the ‘food of love’ but there’s already interest growing in pubs and chip shops in Liverpool and North Wales where tinned whelks in soy sauce which were originally made for the Korean consumer in the United States are being eaten. “They are eating them as bar snacks, instead of a packet of crisps,” says Simon, “so you never know, they might just become trendy.” End. Part 4


Part 5 Fish week info pack: (editorial draft for Pembs County Council) By Sarah Hoss Fishing for Fish Week……… More people participate in fishing in Britain than any other sport. And in Wales, there are fantastic fishing opportunities thanks to 240 salmon and trout rivers, hundreds of upland lakes and lowland still water lakes and 750 miles of coastline. Pembrokeshire enjoys a wide selection of these different environments, so where do you start? If you want to experience the excitement of catching wild game fish and taking your catch home to eat, there are plenty of opportunities provided you are licensed and abide by the rules of the Environment Agency whose job it is to maintain and develop fisheries. Whilst poaching has declined significantly over the past 20 years, the Environment Agency Water Bailiffs are a presence on the rivers. They are now equipped with the latest night sights which allow them to detect offences even in the dead of night. There are opportunities to fish on the riverbank or out to sea, or at freshwater lakes developed for the purpose. There’s also trout to be caught at Llys-y-Fran reservoir. This is a large dam in the Preseli’s, built to supply drinking water. There are 30 boats available and some have wheelchair access. The 212-acre reservoir is open for fishing with fly or bait. Another still water fishery can be found at Holgan Farm, Llawhaden. Owner Ian Heaps is a former world champion course fisherman. Ian, a former sheet-metal worker, won the world championship in 1975 and a year later landed in the record books when in five hours he hooked a total catch of 166lb 11 ½ oz – that was 723 fish! After that, Ian did much to put Northern Ireland on the map as a fishing destination, but has made his home in Pembrokeshire following years on the road promoting course fishing. Like many course fisheries, tuition and equipment is available and beginners are always welcome. “I decided to settle down here and open a fishery because it’s every fisherman’s dream,” says Ian, “I’ve been all over, but for sheer quality it had to be Pembrokeshire. The landscape and natural surroundings lend themselves to recreational fishing and we have a mile of the river available too for salmon and sewin.” Ian’s established three lakes offering a fishing platform for up to 90 anglers and he’s as passionate about his fishing now as he was when his dad first introduced him to the sport during his childhood in the industrial north east of England.


People who enjoy fishing tend to be conservation-minded, insists Ian: “It’s wellregulated and we insist on visitors using our landing nets to prevent the spread of infection. “We use barb-less hooks to minimise injury, but the fish are quite clever and soon get wise to our bait! That’s why we are always trying something with a new flavour. To put things into perspective, my biggest carp is 24 pounds in weight and he was caught six times last year, not a bad return for all the free food he gets away with!” And the attraction of fishing, even if you do just release the fish back again? “Oh, it’s spending some quiet time on your own, perhaps watching a Kingfisher – or an Osprey – as we did a couple of days ago. He had one of my two-pound carp! So we all have a hunting instinct! It’s the combination that makes fishing so appealing”. Tony Davies agrees. Based at Blackpool mill, Tony manages the Slebech Estate fisheries on the lower eastern Cleddau, and specialises in nighttime fly-fishing. “We like to believe we’ve got the best beat on the river,” says Tony, “and fly fishing here at night is hard to beat.” More sewin (sea trout) are caught in West Wales than anywhere else in the UK. “You get a different experience at night, when salmon and sewin come out and play,” says Tony, “You might get an otter swim right past you and it’s a wonderful time to enjoy the countryside. You are more tuned into the smells and sounds of the river at night and it’s got a special atmosphere.” Local angling clubs also have permits to fish stretches of the river. The Pembrokeshire Anglers’ Association has also developed wheelchair access at Treffgarne on the Cleddau for disabled anglers. The Pembroke and District Angling Association controls fishing at Oriellton Decoy Ponds, near Pembroke. Contact local fisheries for special events during Fish Week. For example, Glandwr Trout Fisheries, are offering free tuition and fishing for the under 12s throughout the week. The Pembrokeshire Coastal Path offers access to fabulous scenery and the chance to catch Pollack, mackerel, bass, bream, conger, or if you fancy going a little further afield, there are charter boat skippers running fishing trips from places such as Milford Haven, Tenby, Saundersfoot and Fishguard. Milford skipper Phil Hambridge runs regular trips on Sabre Tooth. “The watchword of our type of fishing is variety, “ says Phil, “Every year we expect to take in excess of 30 different species and it is possible to boat more than 15 of these in one day”. And what about the fishing grounds? Mf/


“For those who don’t know it, the Milford Haven waterway is a huge natural harbour with almost 25 miles of sheltered navigable waters, like an inland sea,” says Phil, “It’s fishable in virtually any weather conditions!” Local charters are available around the coast. Contact local tourist information offices for up-to-date details. Sabre Tooth, Adventurous, Celtic Monarch and Cleddau King are currently running regular fishing and diving trips in the Milford Haven waterway.

End of part 5


Part 6 Fish week info pack: (editorial draft for Pembs County Council) By Sarah Hoss Managing Natural Resources: Fisheries enhancement projects The freshwater fisheries of Pembrokeshire present an important resource to the local community and also attract valuable tourism in the area. They are important to the local economy in helping attract visitors to the area. In England and Wales it has been calculated that the angling industry is worth some £3 billion pounds to the economy, a sizeable contribution. It’s the Environment Agency’s job to promote fishing and raise revenue through fishing licence fees while also protecting stocks and the quality of their environment. Do these dual roles create conflict for the EA? Pembrokeshire’s EA officer Paul Varallo: “We need to have rod and net licence income in order to have the funds to be able to maintain and improve fisheries. “Naturally the government expects the us to recover our costs from the beneficiaries of the service which we provide and it is therefore understandable that anglers should be expected to contribute towards the costs of meeting our statutory obligations. “Equally there is a wider benefit derived from our fisheries work which is enjoyed by the general public, not least in the enforcement work which we do to protect fish stocks.” The majority of the EA’s work has been carried out in Wales on the three principal river fisheries: the Nevern, Western Cleddau and Eastern Cleddau. These rivers support important migratory salmon fisheries for both nets and rods. Early in 2001 the EA launched the Cleddau Salmon Action Plan consultation in Haverfordwest. The SAP seeks to marry conservation with improving catches. Salmon stocks have been in decline globally, which is thought to be associated with reduced survival at sea, due to factors including pollution and global warming. The main areas that the plan identified were the need improve river habitat, assist fish

Mf/


passage to spawning grounds and to limit catches to sustainable levels. “By working in partnership with local people who rely on the river we hope to reverse these trends,” says Paul Varallo. For example, each year, the Eastern Cleddau receives 13,000 hatchery reared salmon smolts as mitigation for the loss of spawning by the creation of the Llys-y-Fran reservoir. It has been shown that by releasing the fish to a smolt-rearing pond at the side of the river, letting them acclimatise and migrate on their own free will, significantly improves their chances of survival. “However the schemes that we need to develop to restore the fisheries of Pembrokeshire require substantial sums of money and if these dreams are to be realised we need to find the necessary investment to allow this to happen,” says Paul Varallo. Once of the most effective techniques in sustainably maintaining and improving fish stocks is to carry out habitat rehabilitation schemes. While in industrial areas rivers took the brunt of increasing pollution and are now enjoying rejuvenation as heavy industry has declined, in the countryside agriculture has had an impact on river quality. Many rivers have been badly affected with habitat destruction and degradation. This is principally due to the intensification of agricultural practices, in a combination of livestock grazing on riverbanks, land drainage schemes and loss of plant and tree wildlife on riverbanks, which has led to an increase in silt entering the water. This is turn blocks spawning gravels essential for salmon and trout reproduction. Rivers become wider as banks erode, which cuts the diversity of flow, again essential in maintaining the diversity of wildlife in streams. The EA has developed fencing to create buffer strips excluding farm animals from riverbanks. A scheme on the Tywi was believed to be responsible for increasing the production of young trout by over six times in a year. “We hope to develop similar schemes locally, by working with landowners and interested parties in the next few years,” says Paul Varallo. The other issue of concern is that of ‘fish passage’ that is, making sure spawning fish don’t come across man-made barriers, which prevent them reaching their spawning ground. So-called ‘trash dams’ designed to stop rubbish from passing down stream, have unfortunately become an obstacle for fish. In Haverfordwest, it is now being realised that the fish pass at the town weir isn’t effective. “Our study has shown that by today’s standards the fish pass is not as efficient as it could be,” says Paul Varallo, Mf/


“However, fish still enter the Western Cleddau either through using the fish pass or by swimming over the weir as it is frequently overtopped by tides.”

Note: The Cleddau Consultation Plan is available from the Environment Agency on 01437 760081 and the Action Plan will be produced shortly. The EA is producing salmon action plans for all their principal catchments; the Nevern consultation will take place later in 2001.

End of part 6 mf………….


Additional Information: Useful websites: www.fishing-in-wales.co.uk Excellent listings throughout Wales www.fisheries.co.uk UK-wide info and excellent links to other sites www.fishinglicence.co.uk On-line fishing licences from the EA www.fisheries.co.uk/ianheaps Holgan Farm fishery website www.westwalesindex.co.uk Good starting place for links to other sites. www.environment-agency.wales.gov.uk EA’s own website. www.visitpembrokeshire.com excellent up-to-date what’s on in Pembs (you may wish to expand this list……..) article information: Based on research, travels and interviews with 15 relevant local people involved in the fishing industry in Pembrokeshire as of April 2001. About the author: Sarah Hoss is a Pembrokeshire-based freelance broadcaster and journalist, working mainly for BBC television. Sarah began her career in journalism in local newspapers, is the former editor of the Glamorgan Gem group of newspapers and received her journalistic qualification at Cardiff University. Sarah has been a regular contributor to BBC Wales for 10 years. In recent years, Sarah has made several food series for both BBC radio and TV, which have highlighted Pembrokeshire’s unique food culture. Sarah is Associate Producer of the Angela Gray food series Hot Stuff and More Hot Stuff, recently shown on BBC2 and editorial contributor to the book of the series. Sarah co-produced County Fare, a culinary journey through Welsh food heritage, presented by Colin Pressdee and Franco and Friends, a series about the Walnut Tree Inn, the most famous restaurant in Wales and its celebrity chef Franco Taruschio, where she worked with such food aficionados as Lloyd Grossman and Sophie Grigson. Sarah has interviewed many chefs in Wales during what became a yearlong food odyssey for Radio Wales’ Livetime programme. While concentrating on writing about food in Wales, which Sarah enjoys with a passion (second only to sampling the produce!) Sarah continues to report on life in Pembrokeshire for BBC Wales’ flagship news programme Good Morning Wales.


Foot and mouth info follows: Foot and Mouth: (pals update this, situation changing daily‌.) and you need to decide if you want to include this, or a separate page: At time of going to press, fishing from riverbanks accessed via agricultural land is generally not taking place to prevent people wandering over farmland. However, the fishery at Blackpool Mill is open following permission from the landowner since no livestock is using the field and at time of publication no case of foot and mouth has been identified in Pembrokeshire. Usual disinfectant measures are in force. Course fishing lakes are open throughout the county.

ENDS -----------------------------------------------------------

5440 words Sarah Hoss Hoss.sarah@gmail.com

Pembrokeshire Fish Week  

Editorial to support the inaugral Pembrokeshire Fish Week By Sarah Hoss 2001

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